Pork Shish Kebab in Honey-Mustard Glaze

1. 1 Pork neckpack 700 g ≈ $5.77 250 g
2. 2 Mustard 10 g
3. 3 Honey 8 g
4. 4 Soy sauce 10 ml
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Ground black pepper to taste
7. 7 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut pork¹ into 4cm cubes.

2. Mix marinade: Dijon mustard, honey, soy sauce, minced garlic⁵, black pepper, and oil until smooth—no salt needed (soy sauce adds enough).

3. Coat pork¹ in marinade, cover, and refrigerate for 3 hours.

4. Thread onto skewers and grill over coals for 15–18 minutes, turning every 3 minutes; honey darkens the crust (don’t confuse with burning)—keep the heat moderate.